Ingredients:

1 large red onion, finely diced
2 medium carrots, finely diced
1 cup finely diced celery
1 long red chilli, deseeded & finely diced
50g pancetta, finely diced
3-4 cloves of garlic, crushed
2 bay leaves
500g chicken lovey legs or thigh fillets roughly chopped
2 cups medium diced sweet potato
2 cups medium diced white potato
200g sliced button mushrooms
500g corn cobbettes
1/2 cup roughy chopped flat leaf parsley
5g thyme leaves
1 cup of brown rice
2L of chicken stock OR 2L water + 2 tablespoons of chicken stock powder
1 teaspoon coriander seeds
2 teaspoons fennel seeds
1 1/2 teaspoons dried tarragon leaves
1 tablespoon salt
1/2 teaspoon ground black pepper

Method:

• In slow cooker, add 2 tablespoons of EVOO and place on low heat brown setting (if your slow cooker does not have sear/browning setting you can do this in a seperate pan/pot or just choose not to brown however favour may be impacted) and sauté onion, carrot, celery and red chilli with lid on, stirring occasionally for 15minutes. The sofritto mix will heighten by doing this.
• Once translucent and soft, add the garlic and bay leaves and cook for a minute until fragrant. Turn heat up to medium high if possible and cook the chicken until sealed, about 3-5 minutes.
• Place potatoes, mushrooms, corn, parsley, thyme, brown rice, stock or water + stock powder, coriander seeds, fennel seeds, tarragon salt and pepper.
• Cook on low setting for 4-6 hours. Serve with some grated parmesan and garlic bread.

Tips:

• You can replace chicken with slow cut beef such as gravy and cook on low for a longer length of time.
  Once soup cooled you can freeze batches for a later date.
• Stock powder and water is a great replacement for store bough stock.
• Other vegetables that can be added are: swede, zucchini, broccoli, cauliflower, cabbage. Anything you like and have at hand that will work with these flavours.

Did you make this recipe? 

I love seeing what you cook! Tag me on Instagram @rossanos.casa